According to BigHospitality's sister publication M&C Report the group, which is led by Scott Munro and James Douglas, is investing £1.2m in the opening of its 185-cover, 6,050sq ft second site in Albert Square, Manchester next February.
The company, which has a further two locations in the offing for 2014, already boasts a first year turnover of £3.2m at its 107-cover Leeds venue, and plans to achieve £4.2m in its first year in Manchester.
It said the Manchester opening forms the next stage of its “ambitious plan to roll out its brand across the UK”.
James Douglas, co-founder at Red’s, said: “We’re delighted to be opening in Manchester. The city has a wealth of great restaurants and a buzzing nightlife, so it was the obvious choice in our expansion plans to spread the gospel of true barbecue.
“Our site in Leeds, which has 107 covers, serves on average 18,000 diners per month, selling more than 16 tonnes of locally sourced meat, so we’re excited to share this new dining experience with people in Manchester and hope that they too become true believers.
“There is a real passion and energy within the business, and as such we have an aggressive plan to grow. Our concept operates in the fast casual dining experience, and we have really captivated a loyal fan base. With the launch of Manchester, and a further two locations in the offing for 2014, true barbecue has really arrived here in the UK and will keep us on our 5 year plan to have at least 15 restaurants across the UK.”
Earlier this year, the group secured funding from the Royal Bank of Scotland to secure a further three sites.
The Manchester restaurant, located in the historic and listed building, has undergone a sympathetic, yet complete, transformation, exposing some of the long hidden features of the former textile mill.
Clever use of glass walls will offer a real visual experience to diners, providing a view of the ‘Pit Masters’ at work in the kitchens and rub rooms, whilst discrete folding doors, cages and steel shutters will allow the restaurant to change its appearance, shape and mood throughout the day and evening.
The brand’s “tongue-in-cheek evangelical theme” will thread throughout the restaurant which will also include space for a further 60 standing in a dedicated bar area, featuring a stage and DJ booth, offering weekly live music.
The group also plans to sell its own sauces in its restaurants and online from next year.
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